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Slow-Roasted Lemon Dill Chicken Recipe
Slow-Roasted Lemon Dill Chicken Recipe photo by Taste of Home

Slow-Roasted Lemon Dill Chicken Recipe

Publisher Photo
This is a different, fresher-tasting meal than some of the heartier ones that are usually slow cooked. It goes perfectly with a side of noodles or a mixed green salad. —Lori Lockrey, Pickering, Ontario
TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing
MAKES: 6 servings

Ingredients

  • 2 medium onions, coarsely chopped
  • 2 tablespoons butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1 broiler/fryer chicken (4 to 5 pounds)
  • 1/4 cup chicken stock
  • 4 sprigs fresh parsley
  • 4 fresh dill sprigs
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Nutritional Facts

5 ounces cooked chicken equals 366 calories, 23 g fat (8 g saturated fat), 127 mg cholesterol, 542 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.

Directions

  1. Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon peel.
  2. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill.
  3. Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 175°).
  4. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Yield: 6 servings.
Originally published as Slow-Roasted Lemon Dill Chicken in Taste of Home April/May 2014

Nutritional Facts

5 ounces cooked chicken equals 366 calories, 23 g fat (8 g saturated fat), 127 mg cholesterol, 542 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Slow-Roasted Lemon Dill Chicken

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 25, 2014

"I agree the name is a bit misleading - this was not really a roast chicken. It was juicy and delicious just the same, though. I found it really easy to put together."

MY REVIEW
Reviewed Jun. 22, 2014

"Although the chicken came out very moist and flavorful, it didn't look anything like the picture, and it certainly isn't "roasted". There was also too much paprika, I think. I made it for Sunday dinner today since using a crock pot doesn't heat up the kitchen on a hot day. I like my chicken crispy, so I probably won't be making this again."

MY REVIEW
Reviewed May. 23, 2014

"I really enjoyed this recipe. It's hard to flavor chicken, but this was a tasty slow roasted chicken dish. I did add a whole cup of chicken stock, 2 tsp. lemon peel, and some fresh basil for additional spice."

MY REVIEW
Reviewed Apr. 11, 2014

"Would definitely make this again. Nice flavor and easy to make. My family really enjoyed it - not much was left on the plate."

MY REVIEW
Reviewed Apr. 8, 2014

"I made this for a family dinner party and it was really delicious. I don't think it was very lemony or very 'dilly' but it was still really flavorful. I cooked it on low for five hours and it wasn't as tender as I would have liked it to be so next time I make it I will cook it for one more hour. Be prepared to have snacks on hand because this will make your house smell like a restaurant."

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